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A Tanaka Farms fan had posted an idea to use kale and the ever-puzzling kohlrabi together in a combo of raw and cooked, crisp and savory. The Epicurious.com recipe was pumped up with lots of zingy lime and luscious pistachios, and I tweeked it a bit with a bit of orange and shredded golden beets from the weekly farm box, and ended up with a crunchy and satisfying lunch. This dish could accompany a grilled protein, or become a meatless main course by folding in a bit of steamed quinoa.

Sauteed Kale with Kohlrabi, Golden Beets, Citrus and Pistachios

Adapted from Gourmet Magazine

Serves 4 to 6

1 pound kohlrabi, bulbs peeled

3 golden beets, peeled

1 lime, zested and juiced

1 orange, zested and juiced

1/4 cup extra-virgin olive oil, divided

2 pounds kale (2 bunches), stems and center ribs discarded

5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Use a mandoline to julienne slice the kohlrabi and golden beets.

Whisk together lime and orange zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi and beets with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. Add sliced garlic and turn with the kale. Season with salt and pepper, and continue to cook until kale turns vivid green, about 5 minutes. Toss warm kale with kohlrabi and pistachios and serve, or hold for no longer than a few hours.